Lemon Pepper Crusted Tofu

Step 1: Cook pasta in a large saucepan of boiling, salted water, following packet directions and then drain, reserving 1/3 cup cooking liquid.

Step 2: Cut tofu into 6 slices crossways.

Step 3: Combine breadcrumbs and seasoning in a shallow bowl and place egg and 1 tablespoon water in a separate shallow bowl and season with salt.

Step 4: Coat tofu pieces in egg, then in breadcrumb mixture.

Step 5: Add enough oil to a large heavy-based frying pan to come 1cm up side of pan and heat over medium-high heat and cook tofu, in batches, for 2 minutes each side or until golden and then transfer to paper towel to drain.

Step 6: Roughly chop tofu into large chunks.

Step 7: Meanwhile, heat extra oil in a large deep frying pan over medium-high heat and add onion and garlic and cook for 3 to 4 minutes or until garlic starts to lightly brown around the edges and then add cherry tomatoes, tomato medley and vinegar and then reduce heat to medium and simmer for 5 minutes or until tomatoes soften slightly and season with salt and pepper, to taste before adding pasta and reserved cooking liquid and cook, stirring, for a further 2 minutes or until heated through.

Step 8: Spoon pasta onto a serving platter and top with tofu and basil and serve..